Heat the olive oil in a large skillet on high heat. Add the shrimp and garlic; cook about 4 minutes, or until the shrimp begin to turn a little pink. Add the bell pepper and Creole spice and cook about 2 minutes, or until the pepper is heated through. Add the wine and cook 1 to 2 minutes, just until the shrimp turns pink. Remove from the heat and add the butter, swirling the pan to combine all the liquids. Serve the shrimp over the grits and top with the warm sauce from the skillet.
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